1 T olive oil
1/2 C onions, chopped finely
1 C short grain brown rice
5 C (1 quart plus 1 cup)chicken or vegetable stock (You can use Chef Meg's homemade, salt-free version.)
3 C spinach, washed
1 t olive oil
1 C white mushrooms, sliced
1 butternut squash, roasted and cubed
2 ounces Parmesan cheese, shredded
black pepper to taste
Wash the butternut squash and slice in half. Cook the squash in a 400 degree oven for 30 minutes or microwave until somewhat tender. Set aside to cool. Remove skin from squash and dice the flesh. Heat 1 tablespoon of the oil in a large saucepan; add onions and saute for two to three minutes, until tender. While onions are sauteing, heat stock to a simmer in a separate saucepan. Add rice to onions, stir vigorously. Cook rice mixture for 5-6 minutes, then add one cup of hot stock. Stir rice until all the stock is absorbed, repeat until all stock is used and rice mixture is tender and creamy. This step will take 45-50 minutes.
In a separate saucepan, heat the 1 teaspoon of oil. Add mushrooms and saute until tender. Add spinach to rice mixture, stir to combine. Add the cubed squash, mushrooms and cheese. Stir to combine. Serve warm.
Makes six one cup servings.